Directions

• Prepare the Dry Ingredients:
• In a large mixing bowl, combine the oat flour, vanilla protein powder, matcha powder, baking powder, baking soda, and salt. Mix well.
• Prepare the Wet Ingredients:
• In a separate bowl, whisk together the egg, almond milk, honey or maple syrup, and vanilla extract until well combined.
• Combine Wet and Dry Ingredients:
• Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. The batter should be slightly thick; if it's too thick, add a bit more milk until you reach the desired consistency.
• Preheat the Pan:
• Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray.
• Cook the Pancakes:
• Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
• Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
• Serve:
• Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
• Serve the pancakes warm with your favorite toppings such as fresh berries, sliced banana, Greek yogurt, chia seeds, nut butter, and a drizzle of maple syrup or honey.